Yummy Veggie Lasagna

lasagna noodles
can of pasta sauce
2 tomatoes, diced
medium-large onion, chopped
3 garlic cloves, minced
1 zucchini, shredded
frozen spinach, thawed & drained
1 carton of assorted mushrooms, chopped
4 carrots, chopped
1 1/2 cups mozzarella cheese
15 oz container of skim ricotta cheese
1/2 cup Parmesan cheese

Preheat oven to 400. Begin by boiling a pot of water for the lasagna. Meanwhile, in a large saute pan or dutch oven, swirl some olive oil and saute onions and garlic for a few minutes. Add pasta sauce and tomatoes. Simmer until lasagna noodles are almost el dente. Add shredded zucchini and carrots to sauce. In medium bowl, mix Parmesan & ricotta cheeses with the drained spinach.




In 9x12 baking dish, begin layering:

ladle or two of the sauce on bottom
layer of noodles
spread cheese mixture
layer of sauce
sprinkle mozzarella cheese
layer of noodles
spread cheese mixture
layer of sauce
spread mushrooms
sprinkle mozzarella cheese
sprinkle some Parmesan cheese

Cover with aluminum foil and bake for 55-60 minutes, remove the foil for last 10 minutes. Wait 10 minutes and then dig in!!